We've decided to put a spin on the original pumpkin pie by making little individual servings for this Thanksgiving. Try mixing it up this year with the delicious recipe below! Hope you enjoy.
15 oz pumpkin puree
¾ cup sugar
1 tsp vanilla
¾ cup evaporated milk
⅔ cup flour
¼ tsp salt
¼ tsp baking soda
¼ tsp baking powder
Preheat the oven to 350 F.
Grease 12 cup cupcake pan.
In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.
Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
Add dry ingredients in the mixture and mix until it’s evenly combine.
Fill the pan with ⅓ cup of the mixture in each cup.
Bake for 20 minutes.
Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.
Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving
Original recipe found here.
Pictured here: Mountain Tea Towel in Ice, and Geo Dot Napkins in Indigo.